[보고서]메밀·콩 중심 초고압 처리 접목 새로운 가공제품화 기술개발

김경미

보고서 정보

주관연구기관

국립농업과학원
National Institute of Agricultural Sciences

연구책임자

김경미

참여연구자

정헌상 , 김진숙 , 김기창 , 최송이 , 장귀영 , 이윤정 , Li Meishan , 김민영 , 지영미 , 김은희 , 표하늘

보고서유형

최종보고서

발행국가

대한민국

언어

한국어

발행년월

2017-02

과제시작연도

2016

주관부처

농촌진흥청
Rural Development Administration(RDA)

연구관리전문기관

농촌진흥청
Rural Development Administration

등록번호

TRKO201700006586

과제고유번호

1395044865

사업명

농축산물부가가치향상기술개발

DB 구축일자

2017-09-20

키워드

초고압.메밀.현미.두류.가공기술.high hydrost tic pressure.buckwheat.brown rice.beans.processing technology.

DOI

https://doi.org/10.23000/TRKO201700006586

표 연도별 두류 생산량
표 초고압처리장치
표 monocytogenes에 대한 초고압처리
표 메밀면 제조방법
표 조리면 제조방법
표 메밀면 제조 배합비율
표 현미죽 제조를 위한 중심합성계획법 실험설계
표 메밀 품종별 일반성분
표 메밀 종류별 항산화 성분
표 메밀 종류별 항산화 활성
표 초고압 처리조건별 메밀 단백질 전기영동
표 초고압 처리조건별 메밀 알레르겐(22 kDa) 변화
표 발아일수별 메밀 단백질 전기영동(좌) 및 메밀 알레르겐(22 kDa) 변화(우)
표 유기산 농도별 메밀 단백질 전기영동(좌) 및 메밀 알레르겐(22 kDa) 변화(우)
표 효소처리 조건별 메밀 단백질 전기영동(좌) 및 메밀 알레르겐(22 kDa) 변화(우)
표 초고압 처리조건별 메밀의 GABA 함량
표 초고압 처리조건별 메밀의 phenylalanine 함량
표 초고압 처리조건별 메밀의 유기산 함량
표 초고압 처리조건별 메밀의 탄닌 함량
표 초고압 처리조건별 메밀의 DCI 함량
표 초고압 처리조건별 메밀의 총 폴리페놀(좌) 및 플라보노이드(우) 함량
표 초고압 처리조건별 메밀의 DPPH(좌) 및 ABTS(우) 소거능
표 초고압 처리한 메밀의 루틴 함량
표 초고압 처리한 메밀의 퀘세틴 함량
표 초고압 처리조건별 메밀가루 색도
표 초고압 처리 조건별 메밀가루 호화특성
표 메밀 종류별 발아 일수에 따른 비타민 C 함량
표 메밀발아 일수에 따른 GABA 함량
표 단메밀 발아 일수에 따른 유리아미노산
표 쓴메밀 발아 일수에 따른 유리아미노산
표 단메밀 발아일수별 유기산 함량
표 쓴메밀 발아일수별 유기산 함량
표 발아일수별 메밀의 탄닌 함량
표 발아일수별 메밀의 DCI 함량
표 발아일수별 메밀의 항산화성분
표 발아일수별 메밀의 DPPH 및 ABTS 소거능
표 발아일수별 메밀의 루틴과 쿼세틴 함량
표 발아일수별 메밀가루의 호화 특성
표 초고압 압력별 메밀면의 조리학적 특성
표 초고압 압력별 메밀면의 인장도
표 초고압 처리 조건별 메밀면의 조직감
표 초고압 처리 조건별 메밀면의 색도
표 초고압 처리 조건별 메밀면의 관능적 특성
표 초고압 조건별 현미가루의 항산화 성분
표 초고압 조건별 현미가루의 항산화 활성
표 초고압 조건별 흑미가루의 항산화 성분
표 초고압 조건별 흑미가루의 항산화 활성
표 초고압 처리별 현미가루의 스쿠알렌 함량
표 초고압 처리별 흑미가루의 스쿠알렌 함량
표 초고압 처리별 현미 및 흑미가루의 비타민 E 함량
표 초고압 처리조건별 현미가루 색도
표 초고압 처리조건별 흑미가루 색도
표 초고압 처리조건별 현미가루 호화특성
표 초고압 처리조건별 흑미가루 호화특성
표 초고압 처리별 현미가루의 소화율
표 초고압 처리별 흑미가루의 소화율
표 발아일수별 현미 및 흑미가루의 항산화성분
표 발아일수별 현미 및 흑미가루의 DPPH 및 ABTS 소거능
표 발아일수별 현미가루 색도
표 발아일수별 흑미가루 색도
표 현미죽의 pH, 가용성고형분, 퍼짐성, 점도
표 현미죽의 색도
표 현미죽의 조직감
표 현미죽의 관능적 기호도
표 영양강화 현미죽의 가용성 고형분, pH, 점도
표 영양강화 현미죽의 색도
표 영양강화 현미죽의 조직감
표 영양강화 현미죽의 관능적 기호도
표 Concentrations of total anthocyanidin extracts from black bean under various acidic conditions.
표 Concentrations of total proanthocyanidi n extracts from black bean under various acidic c onditions.
표 Composition of anthocynins from black bean under various acidic conditions
표 Concentrations of total anthocyanidin extracts from black bean under various extracti on method.
표 Concentrations of total anthocyanidin extracts from black bean under various applied pressure using high hydrostatic pressure extract ion(HHP) method.
표 Composition of anthocynins from black bean under various extraction method.
표 Influence of high hydrostatic pressure treatment (0.1~600Mpa) on red color intensity (510nm) during storage at storage temperatures of 4℃, 25℃ and 40℃ of anthocyanin extracts of black bean.
표 Influence of high hydrostatic pressure treatment (0.1~600Mpa) on anthocyanin contents during storage at storage temperatures of 4℃, 25℃ and 40℃ of anthocyanin extracts of black bean.
표 Influence of high hydrostatic pressure treatment on microbial communities during storage at sstorage temperatures of 4℃, 25℃ and 40℃ of anthocyanin extracts of black bean.
표 Influence of high hydrostatic pressure treatment and Sucrose (0.5M) on red color intensity (510nm) during storage at storage temperatures of 4 °C and 40 °C of anthocyanin extracts of black bean.
표 Influence of high hydrostatic pressure treatment and Sucrose (0.5M) on total anthocyanin comtemts during storage at storage temperatures of 4 °C and 40 °C of anthocyanin extracts of black bean.
표 Influence of high hydrostatic pressure treatment and succinic acid (0.5M) on red color intensity (510nm) during storage at storage temperatures of 4 °C and 40 °C of anthocyanin extracts of black bean.
표 Influence of high hydrostatic pressure treatment and succinic acid (0.5M) on total anthocyanin comtemts during storage at storage temperatures of 4 °C and 40 °C of anthocyanin extracts of black bean.
표 Influence of high hydrostatic pressure treatment and Vitamin C (50mg%) on red color intensity (510nm) during storage at storage temperatures of 4 °C and 40 °C of anthocyanin extracts of black bean.
표 Influence of high hydrostatic pressure treatment and Vitamin C (50mg%) on total anthocyanin contents during storage at storage temperatures of 4 °C and 40 °C of anthocyanin extracts of black bean.
표 Influence of high hydrostatic pressure treatment and Cu2+ (0.5M) on red color intensity (510nm) during storage at storage temperatures of 4 °C and 40 °C of anthocyanin extracts of black bean.
표 Influence of high hydrostatic pressure treatment and Cu2+ (0.5M) on total anthocyanin contents during storage at storage temperatures of 4 °C and 40 °C of anthocyanin extracts of black bean.
표 Influence of pH (pH1~pH7) on red color intensity (510nm) during storage at storage temperatures of 4 °C and 40 °C of anthocyanin extracts of black bean.
표 Influence of high hydrostatic pressure treatment and pH (pH1~pH7) on red color intensity (510nm) during storage at storage temperatures of 4 °C and 40 °C of anthocyanin extracts of black bean.
표 Influence of pH (pH1~pH7) on total anthocyanin contents during storage at storage temperatures of 4 °C and 40 °C of anthocyanin extracts of black bean.
표 Influence of high hydrostatic pressure treatment and pH (pH1~pH7) on total anthocyanin contents during storage at storage temperatures of 4 °C and 40 °C of anthocyanin extracts of black bean.
표 Influence of light and oxygen on red color intensity (510nm) with high hydrostatic treatment of anthocyanin extracts of black bean.
표 Influence of light and oxygen on total anthocyanin contents with high hydrostatic treatment of anthocyanin extracts of black bean.
표 Influence of storage temperature on red color intensity (510nm) with high hydrostatic treatment of anthocyanin extracts of black bean.
표 Influence of storage temperature on total anthocyanin contents with high hydrostatic treatment of anthocyanin extracts of black bean.
표 Changes of total polyphenol contents (mg/g) of black bean in germination periods(Day 0~Day6).
표 Changes of total Flavonoid contents (mg/g) of black bean in germination periods (Day 0~Day6).
표 Changes of ABTS radical scabenging activyty(mg AA eq/g) of black bean in germination periods(Day 0~Day6).
표 Changes of DPPH radical scabenging activyty(mg Trolox eq/g) of black bean in germination periods(Day 0~Day6).
표 Changes of total anthocyanin contents (mg/g) of black bean in germination periods(Day 0~Day6).
표 Changes of Fibrinolytic activity(%) of black bean in germination periods(Day 0~Day6).
표 Changes of phenolic acid profiles of black bean in germination periods(Day 0~Day6).
표 Changes of gamma-aminobutyric acid (GABA) contents (mg/g) of black bean in germination periods(Day 0~Day6).
표 Changes of phytic acid contents (mg/g) of black bean in germination periods(Day 0~Day6).
표 Changes of total polyphenol contents (mg/g) of adzuki bean in germination periods(Day 0~Day6).
표 Changes of total Flavonoid contents (mg/g) of adzuki bean in germination periods (Day 0~Day6).
표 Changes of ABTS radical scabenging activyty(mg AA eq/g) of adzuki bean in germination periods(Day 0~Day6).
표 Changes of DPPH radical scabenging activyty(mg Trolox eq/g) of adzuki bean in germination periods(Day 0~Day6).
표 Changes of total anthocyanin contents (mg/g) of adzuki bean in germination periods(Day 0~Day6).
표 Changes of total anthocyanidin contents (mg/g) of adzuki bean in germination periods(Day 0~Day6)
표 Changes of phenolic acid profiles of adzuki bean in germination periods(Day 0~Day6).
표 Changes of Isoflavone profiles of adzuki bean in germination periods(Day 0~Day6).
표 Changes of gammaaminobutyric acid (GABA) contents (mg/g) of black bean in germination periods(Day 0~Day6).
표 Changes of phytic acid contents (mg/g) of black bean in germination periods(Day 0~Day6).
표 Changes in total polyphenol contents of germinated black soybean before and after germination with different pressure (0.1-150 MPa) and treatment time.
표 Changes in total flavonoid contents of germinated black soybean before and after germination with different pressure (0.1-150 MPa) and treatment time.
표 Changes in total phenolic acid contents of germinated black soybean before and after germination with different pressure (0.1-150 MPa) and treatment time.
표 Changes in phenolic acid profiles of germinated black soybean before and after germination with different pressure (0.1-150 MPa)
표 Changes in total polyphenol contents of germinated black soybean before and after germination with different pressure (0.1-150 MPa) and treatment time.
표 Changes in total anthocyanidin contents of germinated black soybean before and after germination with different pressure (0.1-150 MPa) and treatment time.
표 Changes in total isoflavone contents of germinated black soybean before and after germination with different pressure (0.1-150 MPa) and treatment time.
표 Changes in isoflavone profiles of germinated black soybean before and after germination with different pressure (0.1-150 MPa)
표 Changes in ABTS radical scavenging activity (mg AA eq/g) of germinated black soybean before and after germination with different pressure (0.1-150 MPa) and treatment time.
표 Changes in DPPH radical scavenging activity (mg trolox eq/g) of germinated black soybean before and after germination with different pressure (0.1-150 MPa) and treatment time.
표 Changes in Fibrinoyltic activity of germinated black soybean before and after germination with different pressure (0.1-150 MPa) and treatment time.
표 Changes in Fibrinoyltic activity of germinated black soybean before and after germination with different pressure (0.1-150 MPa) and treatment time.
표 Changes in total polyphenol contents of germinated adzuki bean before and after germination with different pressure (0.1-150 MPa) and treatment time.
표 Changes in total flavonoid contents of germinated adzuki bean before and after germination with different pressure (0.1-150 MPa) and treatment time.
표 Changes in total phenolic acid contents of germinated adzuki bean before and after germination with different pressure (0.1-150 MPa) and treatment time.
표 Changes in phenolic acid profiles of germinated adzuki bean before and after germination with different pressure (0.1-150 MPa)
표 Changes in total anthocyanin contents of germinated adzuki bean before and after germination with different pressure (0.1-150 MPa) and treatment time.
표 Changes in total anthocyanidin contents of germinated adzuki bean before and after germination with different pressure (0.1-150 MPa) and treatment time.
표 Changes in total isoflavone contents of germinated adzuki bean before and after germination with different pressure (0.1-150 MPa).
표 Changes in isoflavone profiles of germinated adzuki bean before and after germination with different pressure (0.1-150 MPa)
표 Changes in ABTS radical scavenging activity of germinated adzuki bean before and after germination with different pressure (0.1-150 MPa) and treatment time.
표 Changes in DPPH radical scavenging activity of germinated adzuki bean before and after germination with different pressure (0.1-150 MPa) and treatment time.
표 Changes in Fibrinoyltic activity of germinated adzuki bean before and after germination with different pressure (0.1-150 MPa) and treatment time.
표 Changes in quality characteristics of adzuki bean paste with germination periods
표 Changes in chemical components of adzuki bean paste with germination periods
표 Changes in functional components of adzuki bean paste with germination periods
표 Changes in sensory evaluation of adzuki bean paste with germination periods
표 Changes in quality characteristics of soybean milk with high hydrostatic pressure treatment according to sterilization type.
표 Changes in chemical components of soybean milk with high hydrostatic pressure treatment according to sterilization type.
표 Changes in quality characteristics of legume powdered teas with roasting,
표 Changes in functional components of legume powdered teas with roasting.
표 Influence of high hydrostatic pressure treatment on color during storage at storage temperatures of 4°C of adzuki bean.
표 Influence of high hydrostatic pressure treatment on color during storage at storage temperatures of 40°C of adzuki bean.
표 Influence of high hydrostatic pressure treatment on soluble solid contents(Brix) during storage at storage temperatures of 4°C of adzuki bean.
표 Influence of high hydrostatic pressure treatment on soluble solid contents(Brix) during storage at storage temperatures of 25°C of adzuki bean.
표 Influence of high hydrostatic pressure treatment on soluble solid contents(Brix) during storage at storage temperatures of 40°C of adzuki bean.
표 Influence of high hydrostatic pressure treatment on pH during storage at storage temperatures of 4°C of adzuki bean.
표 Influence of high hydrostatic pressure treatment on pH during storage at storage temperatures of 25°C of adzuki bean.
표 Influence of high hydrostatic pressure treatment on pH during storage at storage temperatures of 40°C of adzuki bean.
표 Influence of high hydrostatic pressure treatment on texture during storage at storage temperatures of 4°C of adzuki bean.
표 Influence of high hydrostatic pressure treatment on texture during storage at storage temperatures of 25°C of adzuki bean.
표 Influence of high hydrostatic pressure treatment on texture during storage at storage temperatures of 40°C of adzuki bean.
표 Influence of high hydrostatic pressure treatment on microbial counts during storage at storage temperatures of 4°C of adzuki bean.
표 Influence of high hydrostatic pressure treatment on microbial counts during storage at storage temperatures of 25°C of adzuki bean.
표 Influence of high hydrostatic pressure treatment on microbial counts during storage at storage temperatures of 40°C of adzuki bean.
표 Influence of high hydrostatic pressure treatment on pH during storage at storage temperatures of 4 °C, 25°C and 40 °C of soybean milk.
표 Influence of high hydrostatic pressure treatment on pH during storage at storage temperatures of 4 °C, 25°C and 40 °C of germinated soybean milk.
표 Influence of high hydrostatic pressure treatment on viscosity during storage at storage temperatures of 4°C, 25°C and 40 °C of soybean milk.
표 Influence of high hydrostatic pressure treatment on viscosity during storage at storage temperatures of 4 °C, 25°C and 40 °C of germinated soybean milk.
표 Influence of high hydrostatic pressure treatment on hunter values during storage at storage temperatures of 4 °C, 25°C and 40 °C of soybean milk.
표 Influence of high hydrostatic pressure treatment on hunter values during storage at storage temperatures of 4 °C, 25°C and 40 °C of germinated soybean milk.
표 Influence of high hydrostatic pressure treatment on turbidity during storage at storage temperatures of 4 °C, 25°C and 40 °C of soybean milk.
표 Influence of high hydrostatic pressure treatment on turbidity during storage at storage temperatures of 4 °C, 25°C and 40 °C of soybean milk.
표 Influence of high hydrostatic pressure treatment on soluble protein during storage at storage temperatures of 4 °C, 25°C and 40 °C of soybean milk.
표 Influence of high hydrostatic pressure treatment on soluble protein during storage at storage temperatures of 4 °C, 25°C and 40 °C of soybean milk.
표 Influence of high hydrostatic pressure treatment on reducing sugar during storage at storage temperatures of 4 °C, 25°C and 40 °C of soybean milk.
표 Influence of high hydrostatic pressure treatment on reducing sugar during storage at storage temperatures of 4 °C, 25°C and 40 °C of soybean milk.
표 Influence of high hydrostatic pressure treatment on microbial counts during storage at temperatures of 4 °C, 25°C and 40 °C of soybean milk.
표 Influence of high hydrostatic pressure treatment on quality characteristics of legume powdered teas with roasting.
표 Influence of high hydrostatic pressure treatment on anthocyanin contents of legume powdered teas with roasting.

과제명(ProjectTitle) :	-
연구책임자(Manager) :	-
과제기간(DetailSeriesProject) :	-
총연구비 (DetailSeriesProject) :	-
키워드(keyword) :	-
과제수행기간(LeadAgency) :	-
연구목표(Goal) :	-
연구내용(Abstract) :	-
기대효과(Effect) :	-

내보내기 구분	파일저장 인쇄 메일전송
구성항목	기본정보 상세정보 관리번호, 제목(한글), 저자명(한글), 발행일자, 전자원문, 초록(한글), 초록(영문) 관리번호, 제목(한글), 제목(영문), 저자명(한글), 저자명(영문), 주관연구기관(한글), 주관연구기관(영문), 발행일자, 총페이지수, 주관부처명, 과제시작일, 보고서번호, 과제종료일, 주제분류, 키워드(한글), 전자원문, 키워드(영문), 입수제어번호, 초록(한글), 초록(영문), 목차
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연합인증

[국가R&D연구보고서] 메밀·콩 중심 초고압 처리 접목 새로운 가공제품화 기술개발
Development of food processing technology using high pressure for buckwheat and beans 원문보기

초록

Abstract ▼

목차 Contents

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[국가R&D연구보고서] 메밀·콩 중심 초고압 처리 접목 새로운 가공제품화 기술개발 Development of food processing technology using high pressure for buckwheat and beans 원문보기

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[국가R&D연구보고서] 메밀·콩 중심 초고압 처리 접목 새로운 가공제품화 기술개발
Development of food processing technology using high pressure for buckwheat and beans 원문보기

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